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Simple Pumpkin Ginger Scones

Pumpkin Ginger Scones


Pumpkin Ginger Scones

Simple Pumpkin Ginger Scones

Eating for enjoyment. Food nourishes our soul, and eating foods we like is integral to that. I love scones, pumpkin, and cashews, so I married the three! They're simple to make and delicious. The nuts, seeds, and pumpkin are fiber-rich, helping keep you regular during the delightful feasting season. With a nice hint of sweetness from the crystallized ginger and a touch of maple syrup, this recipe makes a delicious holiday treat to savor and enjoy!
Prep Time 15 minutes
Cook Time 30 minutes
Course Breakfast, Dessert


  • 1 food processor


  • 1 1/2 cup raw cashews
  • 1/4 cup arrowroot powder
  • 1/2 cup pumpkin canned
  • 1 egg
  • 1/2 cup pumpkin seeds
  • 1/2 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/2 tsp ground allspice
  • 1 tsp baking powder
  • 1/4 cup crystalized ginger finely chopped
  • 2 tsp vanilla extract
  • 1/4 cup extra virgin coconut oil
  • 3 tbsp maple syrup
  • a pinch of sea salt


  • Preheat the oven to 350°F and line a 9-inch metal pan with parchment paper.
  • Make the cashew flour. Measure 1½ cups of cashews and add them into a food processor, blend until they resemble a coarse meal, then pour into a large mixing bowl.
  • Whisk the dry ingredients - cashew flour, arrowroot starch, salt, spices, and baking powder together.
  • In another bowl, whisk together the egg and pumpkin then add in the coconut oil, maple syrup, vanilla extract. Please be aware that the texture of the batter will have more of a wet, cake-like consistency than a dry, crumbly, biscuit-like consistency.
  • Pour the batter into the parchment-lined 9-inch pan, and using the back of a spoon and/or your fingers, pat the batter into the pan so that you have an even thickness. Top with pumpkin seeds. Bake at 350°F for 30 minutes
  • Once they're done cooking let them cool for at least 10 minutes, slice, and savor these tasty treats!


These pumpkin ginger scones are best kept in an airtight container in the fridge and will last for 2-3 days. They freeze nicely too. Wrap each scone in parchment paper, place them in a freezer-safe container, and store them. When you’re ready to enjoy, remove the parchment paper and heat in the oven or microwave. Serve warm, and enjoy!
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